turned and amalgamated with Caramel.
Requiring only inversion onto a plate of appropriate size
In an act of the deftest gymnastics Freddie flipped the Tarte
...and it was black! Gasps of horror from the Demoiselles. But delight otherwise, for that indeed was the colour of Jacqueline's famed Tarte Tatin.
Obliged to eat the whole before it turned to solid Caramel, we three gorged on Tarte Tatin washing it down with only the best of French Wines suitable for a Tarte of such preparation, procrastination and stature.
...and...a note from the Master of the house:
The dark finish is authentic, see the photograph of the tarte Tatin as cooked at La Ferté Saint-Aubin, in Gilles and Bleuzen du Pontavice, La cuisine des châteaux de la Loire, and accompanying commentary.